Roasted Orange-Brined Chicken
Ingredients
The marinade
-
6
medium
oranges
-
1
tablespoon
red wine vinegar
-
1
tablespoon
lemon juice
-
1
lemon
zest finely grated
-
2
tablespoons
basil chiffonade
-
1
tablespoon
shallots, finely chopped
-
1
tablespoon
garlic, minced
The chicken
-
4
quarters
chicken leg
-
¼
teaspoon
salt
-
⅛
teaspoon
salt
-
to taste
freshly ground white or black pepper
Instructions
- Prepare a large plastic zipper bag and pour in the juices, zests, and vinegar.
- Mix the basil, shallots, and garlic, then stuff this mixture under the skin of the chicken thighs.
- Place the chicken in the bag, remove air, seal it, and refrigerate for 1-2 nights, rotating the bag on the second day.
- 30 minutes before cooking, take the chicken out and reserve some marinade.
- Preheat the oven to 350°F and prepare a baking sheet with foil and a cooling rack.
- Transfer the chicken to the rack, season with salt and pepper, and roast for 30 minutes.
- Brush the chicken with reserved marinade and continue roasting until the internal temperature reaches 165°F, about 15-20 minutes.
- Let the chicken rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
365
Total fat
22g
Total carbohydrates
2g
Total protein
36g
Sodium
220mg
Cholesterol
220mg
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